Bo Tai Chanh Recipe
Bo Tai Chanh is one such dish. It comes from Vietnam and tastes amazing. This dish has soft meat, tangy lime, and yummy herbs. In this blog, I will share with you a Bo Tai Chanh Recipe that is extremely delicious.
Ingredients
For The Nước Chấm (The Dressing):
- 1 cup Coconut Water
- 1/4 cup Lemon Juice
- 1/4 cup Son Fish Sauce
- 2 teaspoon Thai Chili (Chopped)
- 2 teaspoon Garlic (Minced)
- 2 tablespoon Shallot (Minced)
- 2 teaspoon Sambal (Fermented Chili Paste)
- 3 tablespoon Organic Sugar (or 1/3 tsp stevia)
For The Beef & Garnishes
- 8 oz Sirloin Beef Flap (or Filet Mignon)
- 1 tablespoon Shallot (Fried)
- 1 tablespoon Garlic (Fried)
- 1 tablespoon Scallions (Sliced)
- ⅛ cup Picked Cilantro
- ⅛ cup Picked Mint
- ⅛ cup Julienne Red Radish
Instructions
Prepare the Dressing:
- Dice Thai chilli.
- Mince garlic and shallot.
- Combine 2 tsp. Thai chilli, 2 tbsp. minced shallot, and 2 tsp. minced garlic in a medium mixing bowl.
- Incorporate 2 tsp. fermented chilli.
- Mix in 1/4 cup lemon juice.
- Pour in 1 cup coconut water.
- Add 1/4 cup Son fish sauce.
- Season with 3 tbsp. organic sugar (or 1/3 tsp. stevia).
- Stir to combine all ingredients well.
Assemble Bò Tái Chanh:
- Trim beef, removing fat and gristle.
- Use a long, sharp knife to thinly slice against the grain.
- Arrange beef slices on plastic wrap, 5-inch diameter.
- Cover with another piece of plastic wrap.
- Gently tenderize beef using a rolling pin.
- Invert beef slices onto a plate, plastic side up.
- Garnish with scallions, mint, cilantro, fried garlic, and fried shallot.
- Drizzle 2 tbsp. dressing over the carpaccio.
- Serve with bánh tráng mè.
Notes
- Get really fresh meat for the best taste.
- Cut the meat into thin pieces so it's tender.
- Change how much fish sauce and lime you use based on what you like.